MOIST CHOCOLATE BUNDT CAKE | EGGLESS & WITHOUT OVEN | SOFT & SPONGY CHOCOLATE CAKE RECIPE | N'Oven
#BundtCake #ChocolateCake #EasyCakeRecipe
MOIST CHOCOLATE BUNDT CAKE | EGGLESS & WITHOUT OVEN | SOFT & SPONGY CHOCOLATE CAKE RECIPE | N'Oven
INGREDIENTS & PROCESS:
½ CUP CURD / YOGURT
¼ CUP OIL
1 TSPN VANILLA
MIX WELL
¾ CUP FLOUR
¾ CUP POWDER SUGAR
¼ CUP COCOA POWDER
1 TSPN BAKING POWDER
½ TSPN BAKING SODA
½ CUP MILK
GREASE OIL IN A BUNDT MOULD
3 TBSP HOT WHIPPING CREAM
¼ CUP SEMI SWEET CHOCOLATE
MELT THE CHOCOLATE
POUR THE GANACHE
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Chocolate Bundt Cake - | egg-less - no oven |
chocolate bundt cake, chocolate bundt cake recipe, dark chocolate bundt cake, chocolate cake recipe, how to make a chocolate bundt cake
#chocolate_bundt_cake
#chocolate_cake
#bundt_cake_recipe
#spice_bites
This easy Chocolate Bundt Cake is the BEST chocolate cake recipe! This bundt cake always gets hearts because it is easy to make, moist, and perfect for any celebration. You will love this easy homemade chocolate cake!
A Bundt cake (/bʌnt/) is a cake that is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. reference :
Spice Bites Blog – 223
Chocolate Bundt Cake ingredients :
condensed milk 1/3 cup
sugar 1/3 cup
cooking oil 1/2 cup
white vinegar or lemon juice 2 tbsp
flour (maida) 2 cup
cocoa powder 1/3 cup
baking powder 1/2 tbsp
baking soda 1/2 tsp
instant coffee 1 tsp
warm milk 1 cup
***baking pan size 8 inch ****
for oven : preheated oven 170c & bake for 40 to 45 minutes.
Dark chocolate on top - 200g ( can be use chocolate ganache or chocolate sauce)
milk 1/2 cup
grated chocolate on top _ optional
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Most Amazing Chocolate Bundt Cake
This fudgy Chocolate Bundt Cake is topped with a decadent chocolate ganache glaze. It's a one bowl cake that's easy to make and sure to please!
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✅Ingredients
Chocolate Bundt Cake
• butter and flour for coating and dusting the pan
• 2 cups all purpose flour
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup warm water or coffee
• ⅔ cup buttermilk
• ⅓ cup sour cream
• ⅓ cup vegetable oil
• 2 teaspoons vanilla extract
Chocolate Ganache Glaze
• 6 ounces semi sweet chocolate, roughly chopped
• ⅔ cup heavy cream
• 1 tablespoon corn syrup
✅Instructions
Chocolate Bundt Cake
1️⃣ 00:12 - Preheat oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess.
2️⃣ 01:39 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined.
3️⃣ 02:03 - Add eggs, warm water, buttermilk, sour cream, oil, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 02:46 - Pour batter into prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape.
5️⃣ 02:53 - Bake for 45-50 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
6️⃣ 03:01 - Cool on a wire rack for 15 minutes and then turn out onto the racks and allow to cool completely.
Chocolate Ganache Glaze
1️⃣ 03:15 - Place roughly chopped chocolate into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.
2️⃣ 03:32 - Once cream comes to a simmer, remove it from the heat immediately and pour over chocolate. Let stand 5 minutes, until chocolate is completely melted.
3️⃣ 03:45 - Stir until smooth. Once smooth, stir in corn syrup. Drizzle over the top of the cooled cake.
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Devil's Food Bundt Cake - Everyday Food with Sarah Carey
For today's recipe, you'll make a batter from flour, salt, baking powder, baking soda, cocoa powder, eggs, vanilla, and boiling water. Stir in mini chocolate chips and pour everything into a Bundt pan before placing in a 325 degree oven. After 20 minutes, drizzle with a heavy cream and melted chocolate chip glaze. The end result is delicious, gorgeous, and exactly what Dad will want this weekend!
Sarah's Tip of the Day: This one goes out to my dad, Marty Carey, an artist by trade but a chocolate lover at heart! It's a cake that's incredibly rich but still wonderfully moist -- and it's one of the best ways to show your dad how much he means to you this Father's Day.
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Prep Time: 20 Minutes
Total Time: 1 Hour 40 Minutes, Plus Cooling
Serves 4
Ingredients:
For Cake
Vegetable oil cooking spray
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa powder, plus more for pans
1 cup boiling water
1 cup sour cream
3 cups all-purpose flour (spooned and leveled)
1/4 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups mini chocolate chips
For Glaze
1 cup heavy cream
8 ounces chopped semi sweet chocolate
Pinch of salt
Directions:
Preheat oven to 325 degrees. Spray a 12 cup bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.
Scrape batter into prepared pan and bake until tops springs back when lightly touches, 1 hour to 1 hour 30 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn our onto rack and let cool completely.
Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.
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Nutritional Info: per serv (makes 16): 550 cal; 32 g fat; 7 g protein; 65 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Devil's Food Bundt Cake - Everyday Food with Sarah Carey
Easy Chocolate Bundt Cake Recipe | Bundt Cake Eggless
This is a simple and easy Chocolate Bundt Cake recipe Eggless.
Eggless Chocolate Brownie Bundt Cake is soft, moist, and extra chocolatey with chocolate glaze. This easy to make recipe and is one of the best ever eggless chocolate cake. Moreover, this is done in a bundt pan, which guarantees evenly baked cake and provides a beautiful shape. Chocolate glaze on top adds more deliciousness.
A Bundt cake is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe.
Professional Baker Teaches You How To Make BUNDT CAKE!
Pumpkin Chocolate Bundt Cake is on the Thanksgiving menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 12-cup bundt cake (20 slices)
Bundt Cake
2 ¾ cups (415 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 ¾ tsp (8.5 g) baking powder, divided
1 tsp (5 g) baking soda
1 tsp (3 g) ground cinnamon
1 tsp (3 g) ground ginger
½ tsp (2.5 g) salt
2 cups (500 mL) pure pumpkin puree
1 cup (250 mL) buttermilk, divided
1 cup (200 g) packed light brown sugar
2 large eggs
¼ cup (60 mL) vegetable oil
½ cup (60 g) cocoa powder, sifted
Butterscotch Glaze
¼ cup (60 g) unsalted butter
1/3 cup (70 g) packed dark brown sugar
2-3 Tbsp (30-45 mL) milk
1 cup (130 g) icing sugar, sifted
1 tsp (5 mL) vanilla extract
1. Preheat the oven to 350 F (180 C) and grease a 12-cup (3 L) bundt pan.
2. Sift the flour, granulated sugar, 2 ½ tsp (7.5 g) of the baking powder, baking soda, cinnamon, ginger and salt into a large mixing bowl.
3. In a separate bowl, whisk the pumpkin puree, ¾ cup (175 mL) of the buttermilk, brown sugar, eggs and oil and add this to the dry mixture, whisking until smooth. Divide the batter in half and add the cocoa powder, remaining ¼ cup of buttermilk and ¼ tsp (1 g) of baking powder into one bowl until evenly combined.
4. Dollop alternating large spoonfuls of pumpkin and chocolate batter into the pan, until both batters are used up. Use a skewer to swirl the batter a little bit. Bake the bundt cake for 60-75 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the bundt cake for 30 minutes in the pan and then tip it out onto a rack to cool completely.
5. For the glaze, melt the butter and cook it until it browns, about 2 minutes. Strain the particles out and place the browned butter in a clean pot and add the brown sugar and 2 Tbsp (30 mL) of the milk and bring to a full boil while stirring. Pour this over the icing sugar in a bowl, add the vanilla and stir until cooled enough to be glaze consistency – if it seems too thick, you can add the remaining 1 Tbsp (15 mL ) of milk, a little at a time, until you get the right consistency (it should be somewhat fluid but not runny.) Pour this overtop of the bundt so that it drips partway downs the sides. Leave the glaze to set for an hour before slicing.
The bundt will keep for 3 days, well-wrapped.
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